KOREAN CHICKEN Recipe
Crispy chicken with a sweet and spicy Korean sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Korean Sauce
For Garnish
Method
Preparation
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper. Dredge in cornstarch until fully coated.
Fry the Chicken
In a deep skillet or frying pan, heat the oil over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Making the Sauce
Combine Sauce Ingredients
In a small saucepan, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Heat over medium heat, stirring until the sauce is well combined and slightly thickened, about 3-4 minutes.
Finishing Touch
Coat the Chicken
Once the chicken is fried, add it to the sauce in the saucepan. Toss until all pieces are well coated with the sauce.
Serve
Serve the Korean chicken hot, garnished with sesame seeds and sliced green onions.
